pasta jumble
(1 rating)
This recipe is easy, uses up those single vegetables that you don't know what to do with. The pasta grows so it feeds a lot of people. Serve with a salad and bread and you have a great meal.
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(1 rating)
yield
4 serving(s)
prep time
45 Min
cook time
15 Min
method
Stove Top
Ingredients For pasta jumble
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1 Tbspolive oil
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4 to 6 slicebacon
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1 mdonion
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2 clovegarlic
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2 smcarrots
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1 smpepper
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2 stalkcelery
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1 smsquash, fresh, eggplant
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1 canplum tomatoes
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1 lbperciatelli pasta
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1 scooppecorino romano cheese
How To Make pasta jumble
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1Heat skillet with a tbsp of olive oil. Dice bacon or slice into strips, crisp in oil. You can use pancetta instead but we like the smokiness of bacon. Add onions and soften. Add garlic cook until fragrant.
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2Dice or cube into small pieces the other veggies. I use whatever I have in the refrigerator. Add to skillet and just soften.
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3Squash plum tomatoes by hand in a bowl and add to skillet. Cook about 30 minutes. Season with salt and pepper.
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4Set a pot to boil the pasta with at least 4 quarts of salted water. Add perciatelli pasta and cook aldente.
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5I usually lift pasta with tongs right into the sauce and let it finish cooking together. The lingering pasta water adds more liquid.
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6When sauce tightens up plate in a large bowl and add cheese. Serve and enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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